Khoresht-e Torsheh Somagh (خورش ترشه سماق) | Northern Gilaki Sumac Chicken Stew

• 250 gDried red kidney beans (rinsed; soak 12 hours, then drain)
• 1500 mlWater (for par-cooking beans)
• 1000 gChicken thighs, bone-in skinless (6 pieces)
• 300 gOnion (finely diced)
• 60 mlNeutral oil (divided)
• 3 gTurmeric (about 1 1/2 tsp)
• 4 gGarlic powder (about 1 1/2 tsp)
• 10 gFine sea salt (about 1 3/4 tsp, plus more to taste)
• 2 gBlack pepper (about 1 tsp)
• 120 gFresh parsley leaves (finely chopped and well-dried)
• 80 gFresh cilantro leaves (finely chopped and well-dried)
• 40 gFresh chives (finely chopped and well-dried)
• 20 gFresh fenugreek leaves (finely chopped; use less if very bitter)
• 18 gGround sumac (about 2 tbsp, plus 1 tsp to finish)
• 120 mlVerjuice (ab-ghooreh) (adjust to taste)
• 150 gUnripe grapes (ghooreh) (rinsed; stems removed)
• 600 mlHot water (for stew simmering, add as needed)

Instructions

1. 1

   Soak the kidney beans in 1,000 ml cool water for 12 hours at room temperature, changing the water once halfway through. Drain and rinse. In a pot, add beans and 1,500 ml fresh water, bring to a boil over high heat, then simmer 35 minutes until just tender but not creamy.

2. 2

   While beans cook, prepare herbs: wash, spin, and spread on towels 20 minutes until very dry (wet herbs splatter and steam instead of frying). Finely chop parsley, cilantro, chives, and fenugreek. Keep each herb mixed together in one bowl so they fry evenly and build the classic Gilaki herbal base.

3. 3

   In a wide pan over medium heat, warm 45 ml oil. Add the chopped herbs and fry 12–15 minutes, stirring every 1 minute, until deep green and aromatic with reduced moisture (not burnt). Lower heat if browning too fast. Remove to a plate; this fried-herb step is key to northern ‘torsh’ stews.

4. 4

   In a heavy stew pot over medium-high heat, heat 60 ml oil. Add diced onion and sauté 10–12 minutes until golden. Add turmeric and garlic powder; cook 60 seconds to bloom. Add chicken thighs, salt, and black pepper; brown 3–4 minutes per side until lightly caramelized for deeper flavor.

5. 5

   Add the par-cooked beans (drained) and the fried herb mixture to the pot. Pour in 600 ml hot water, scraping the bottom to release browned bits. Bring to a gentle boil, then reduce to low, cover, and simmer 60 minutes, turning chicken once at 30 minutes, until chicken is tender and beans are fully cooked.

6. 6

   Stir in 18 g ground sumac and simmer uncovered 10 minutes to infuse. Add verjuice and unripe grapes, then simmer 10–15 minutes more on low until the stew tastes balanced—bright and sour but not harsh. Rest off heat 10 minutes, then finish with 1 tsp extra sumac and adjust salt.